Papparadella Provencal

Here's a quick but elegant way to celebrate the last of the market's
summer
vegetables...
Toss thick slices of Italian eggplant, zuchini, red bell pepper, mushrooms, and black olives in olive oil and season with 2 generous TBS of herbs de Provence, salt and pepper. In a large cast iron frying pan, saute 3-4 cloves of garlic (diced) in olive oil, add the vegetables, splash port (or red wine) over the mixture, stir and cook until tender. At the last minute stir a little Aged Balsamic vinegar into the vegetables and serve over a dish of papparadella (or your favorite pasta)that has been drizzled with olive oil. Top with grated parmesan Reggiano.